Timur

Whole peppercorns, sun-dried

Nepal · Himalayan Foothills

Bright citrus numbness. Toast lightly before crushing. Essential to Tibetan and Nepali monastery cooking, the warmth that travels with you. Momos, curries, stir-fries.

Year-round

Kampot

Whole peppercorns

Cambodia · Kampot Province

The first Cambodian product to receive EU protected geographical indication. Floral, sharp, highly prized. Grind fresh over finished dishes. Eggs, grilled mushrooms, vegetables — anything that deserves it.

Year-round

Sansho

Whole berries, wild-harvested

Japan · Wakayama Prefecture

The tingle that Japanese shōjin temple cooks reach for where allium would otherwise go. Floral, electric, brief. Grind over grilled vegetables, cold noodles, pickles. Use sparingly. The sensation fades fast and cannot be recovered once the berries are ground.

Spring · Summer

Yuzu

Zest, freeze-dried

Japan · Kōchi Prefecture

The citrus Japanese temple cooks have used for centuries: bright without bitterness, cold-weather and celebratory. Kōchi Prefecture, autumn harvest, freeze-dried at peak. Finish hot soups, cold noodles, warm tofu. A pinch transforms.

Autumn · Winter

Lemongrass

Dried, sliced

Vietnam · Huế

Huế is Vietnam’s Buddhist capital, and lemongrass is structural to its temple cooking, not an accent but a base. Citral brightness that survives drying. Steep for tea, simmer in broths, rehydrate and pound into pastes.

Year-round

Turmeric

Whole fingers, dried

Vietnam · Đắk Lắk Province

Earth and pepper. Grind as needed. Stains everything it touches. Golden milk, curries, rice.

Year-round

Quế

Whole quills

Vietnam · Quảng Nam Province

Quảng Nam Province produces Cinnamomum loureiroi: Vietnamese cinnamon, the richest and most resinous of its kind, with a cinnamaldehyde content that puts every other species at a distance. Deep, warm, and direct. Temple cooks in Vietnam have used it for centuries as the spice that anchors phở broth. Use less than you think.

Year-round

Rishiri Kombu

Whole sheets, first harvest

Japan · Hokkaido

The kombu shōjin kitchens prefer: Rishiri, first harvest, the clearest dashi. Wipe gently, never wash. Cold-steep overnight or heat to 60°C. The foundation of everything.

Year-round

Khao Khua

Coarse powder, dry-roasted

Thailand · Isan Region

Sticky rice, dry-roasted in a wok, pounded to a coarse meal. The crunch that makes laab complete. Toss over salads, spoon into soups.

Year-round

Perilla Seed

Roasted, whole

Korea · Gyeonggi Province

A staple in Korean temple kitchens: nutty, earthy, faintly minty. Grind fresh just before using. Rice, soups, namul. Loses its voice quickly once ground.

Year-round

Pine Mushroom

Dried, sliced

Wild Harvest · Korean Mountain Forests

Matsutake, prized in Korean temple cooking for centuries. Forest floor and autumn. Rehydrate in warm water for 20 minutes. The soaking liquid is as precious as the mushroom.

Autumn